Bulgogi: This Korean Dish Makes Chinese Food Take a Backseat!

Any of my friends could tell you about my near-obsession with Korean food. Most people have never sampled the peculiar cuisine, typically because the more exotic Asian cuisines go unnoticed in American culture. I, however, consider myself an ambassador of all foods and cultures dissimilar! If there's one thing I find most rewarding, it's exposing someone to great new flavors and cultures - and they fall in love with 'em! I got something else you'll fall in love with, the classic Korean barbecue dish known as Bulgogi:

Looks great, doesn't it? This dish will make you forget the likes of Mongolian Beef, because it can't hold a candle to the rich savory flavors that Bulgogi brings to the table. If you don't know much about this hearty serving, here's a little food bio for you:

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced skirt steak, sirloin or another cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar, in varying combinations. It is marinated for two to four hours to enhance the flavor and its tenderization. Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine. Personally though, I had "Gim-Bap" as my first Korean dish, but that's another story!

So enough of the history lesson, we're all here for the food. I can't take all the credit for this recipe though, credit goes to the wonderful Maangchi, the brains of the popular Korean culinary blog Maangchi.com. You can find all kinds of Korean recipes there! Ok ok, time for what everyone came here for....the recipe! My version is slightly altered from the original, as I doubled the recipe for the marinade:

Thinly slice beef, trim fat and/or connective tissues as needed, and set aside. Assemble ingredients for marinade and whisk together. Place beef in large freezer bag. Pour marinade into same freezer bag, seal tightly and toss meat around in bar for even coating of marinade. Place in brownie pan or similar and set in the fridge for at least 2 hours. The brownie pan will prevent any possible refridgerator disasters in case the bag fails.

Once the marinade has done it's job, sear the meat in a pan over medium high heat for about 3 minutes on each side. You can cook it a little more or less depending on how you like your steak cooked, but remember the thin strips cook fast! Transfer cooked meat to bowl and let rest. Like so:Serve with a side of white rice, and sprinkle chopped green onion over beef as a garnish. You could also garnish with toasted sesame seeds if you have them. You can also grill the meat whole or in strips, this meet has a number of cooking methods.

This is definitely a crowd pleaser....I can't wait to show it off at my next barbecue!

I just wanted to let you know that we tried this recipe and it was very good! My husband misses good Korean cuisine since moving back from Seoul and this recipe hit the spot for him. Thanks for sharing!